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New Meal Pattern Requirements and Nutrition Standards. USDA’s National School Lunch and School Breakfast Programs. Agenda. Welcome Training Overview New Meal Pattern – Meal Components Dietary Specifications Timelines for Implementation Key Issues and Questions Offer versus Serve

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New Meal Pattern Requirements and Nutrition Standards


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    Presentation Transcript
    1. New Meal Pattern Requirements and Nutrition Standards USDA’s National School Lunch and School Breakfast Programs

    2. Agenda • Welcome • Training Overview • New Meal Pattern – • Meal Components • Dietary Specifications • Timelines for Implementation • Key Issues and Questions • Offer versus Serve • Food Service Management Companies • Program Monitoring • Resources and Sharing Session • USDA Foods • Child Nutrition (CN) Labeling Program • HealthierUS School Challenge (HUSSC)

    3. Activities • Case Study • Applying some of the main points of today’s training as we go along. • Top 10 list • What are the top 10 things that must be implemented as of July 1, 2012?

    4. Overview of Requirements

    5. Age/Grade Groups • Same age/grade groups for NSLP and SBP: • K-5 • 6-8 • 9-12 • In the SBP, the change takes effect in SY 2013-2014 to ease burden on program operators

    6. Menu Planning Approach Changes • Food-Based Menu Planning approach for all age/grade groups • NSLP operators must use FBMP beginning SY 2012-2013 • SBP operators must use FBMP beginning SY 2013-14

    7. Lunch Requirements

    8. Lunch Meal Components Fruits Vegetables Grains Meat/Meat Alternate Milk

    9. Lunch Meal Pattern

    10. Fruits (Lunch)

    11. Fruits (Lunch) • Fruits/vegetables separated into two components • A daily serving at lunch • May select from fresh, frozen without added sugar, canned in juice/light syrup, or dried fruit options • No more than half of fruit offerings may be in the form of juice • 100% juice only • ¼ cup of dried fruit = ½ cup of fruit • Refer to Food Buying Guide for crediting

    12. Vegetables (Lunch)

    13. Vegetables (Lunch) • A daily serving that reflects variety over the week • Vegetable subgroup weekly requirements for: • Dark Green (e.g., broccoli, collard greens, spinach) • Red/Orange (e.g., carrots, sweet potatoes, tomatoes) • Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas) • Starchy (e.g., corn, green peas, white potatoes) • Other (e.g., onions, green beans, cucumbers) • Additional vegetables to meet 5 cup weekly total

    14. Vegetables (Lunch) • Variety of preparation methods available • Fresh, frozen, and canned products • USDA Foods offers a variety of no salt added or lower sodium products • Changes in crediting of leafy greens • Foods from the beans/peas (legumes) subgroup may be credited as a vegetable OR a meat alternate

    15. Grains (Lunch)

    16. Grains (Lunch) • Schools must offer the daily and weekly serving ranges of grains • Maximums and minimums • Initially, at least ½ of grains offered during the week must be whole grain-rich • Beginning in SY 2014-15, all grains offered must be whole grain-rich • “Whole grain-rich” foods must contain at least 50 percent whole grains

    17. Grains (Lunch) • Grain-Based Desserts • Only two creditable grain-based desserts allowed at lunch per school week • These items are a major source of solid fats and added sugars per DGA 2010

    18. Criteria for Whole Grain-Rich Foods • Meet the serving size requirements in the Grains/Breads Instruction, and • Meet at least one of the following: • Whole grains per serving must be ≥ 8 grams • Product includes FDA’s whole grain health claim on its packaging • Product ingredient listing lists whole grain first (HUSSC criteria)

    19. Meats/Meat Alternates (Lunch)

    20. Meats/Meat Alternates (Lunch) • Daily and weekly requirements for lunch only • 2 oz eq. daily for students in grades 9-12 • 1 oz eq. daily for younger students • A variety of meat/meat alternates is encouraged • Tofu and soy yogurt will be allowable as meat alternate • See memo SP-16-2012, Crediting Tofu and Soy Yogurt Products

    21. Milk (Lunch)

    22. Milk (Lunch) • Allowable milk options: • Fat-free (unflavored or flavored) • Low-fat (unflavored only) • Fat-free or low-fat (lactose-reduced or lactose-free) • Must offer at least two choices • Does not alter nutrition standards for milk substitutes (e.g., soy beverages) • Milk provisions also apply to children ages 3-4

    23. Breakfast Requirements

    24. Breakfast Meal Components • Fruits • Grains • Milk

    25. Breakfast Meal Pattern

    26. Fruits (Breakfast)

    27. Fruits (Breakfast) • Fruits is a single component • A daily serving must be offered at breakfast • At breakfast only, vegetables may be offered in place of fruits

    28. Grains (Breakfast)

    29. Grains (Breakfast) • Offer the daily and weekly serving ranges of grains at breakfast • Phased-in implementation of whole grain-rich • Schools may substitute meat/meat alternate for grains once daily grains minimum is met

    30. Milk (Breakfast)

    31. Fluid Milk (Breakfast) • Allowable milk options include: • fat-free (unflavored or flavored) • low-fat (unflavored only) • fat-free or low-fat (lactose-reduced or lactose-free) • Must offer at least two choices • Does not alter nutrition standards for milk substitutes (e.g., soy beverages) • Students may decline milk component under OVS

    32. Meal Pattern Activity

    33. Four Dietary Specifications (Lunch and Breakfast)

    34. Four Dietary Specifications • Weekly average requirements • Calories • Sodium • Saturated fat • Daily requirement • Trans fat

    35. Calorie Ranges • Minimum and maximum calorie (kcal) levels • Average over course of the week • Effective SY 2013-14 for SBP • Effective SY 2012-13 for NSLP

    36. Sodium

    37. Sodium Reduction Efforts • Procurement specifications and recipes will have to be modified • Technical assistance and training resources will be available • USDA Foods reducing sodium in foods available to schools • Already reduced for products such as most cheeses

    38. Saturated Fat • Limit saturated fat • Less than 10 percent of total calories • Same as current regulatory standard • No total fat standard

    39. Trans Fat • New trans fat restriction • Nutrition label or manufacturer’s specifications must specify zero grams of trans fat per serving (less than 0.5 gram per serving) • Begins SY 2013-2014 for SBP • Begins SY 2012-2013 for NSLP • Naturally-occurring trans fat excluded • e.g. beef, lamb, dairy products

    40. Timeline of Changes: An Overview

    41. Implementation Timeline

    42. Lunch Program Changes • All changes to lunch go into effect July 1st, 2012 with the following exceptions: • 3-year administrative review cycle (July 1st, 2013) • All grains must be whole grain-rich (July 1st, 2014) • First target (#1) for average weekly sodium limit (July 1st, 2014) • Target 2 goes into effect for SY 2017-2018 • Final Target goes into effect for SY 2022-2023

    43. Breakfast Program Changes SY 2012-13 • No changes to breakfast effective July 1st, 2012 • Schools continue with current meal pattern/menu approaches • Exceptions: • Milk requirement, which is already in effect (fat & flavor) • Formulated grain-fruit products not creditable

    44. Breakfast Program Changes SY 2013-14 • New meal pattern goes into effect, with the following exceptions: • Fruit/vegetable component with current (existing) required quantities remains this year • No sodium limit yet

    45. Breakfast Program Changes SY 2014-15 • Schools continue to follow the new meal pattern • All grains whole grain-rich • Fruit/vegetable component becomes a Fruit component only, quantities increase • New OVS requirements for breakfast apply • First target (#1) for average weekly sodium limit (July 1st, 2014) • Target 2 goes into effect for SY 2017-2018 • Final Target goes into effect for SY 2022-2023

    46. Key Issues and Questions(Meal Pattern)

    47. Key Issues and Questions • Identification of reimbursable meal • Early adoption of breakfast requirements • Existing Inventory (frozen fruit) • Fruit and vegetable serving sizes • Vegetables in the SBP • Grains- whole grain-rich criteria • Formulated grain-fruit products • Tofu and soy products • Milk • Sodium • Sodium reduction techniques • Trans fat

    48. Identification of reimbursable meal • Identify content of reimbursable lunch and breakfast near or at the beginning of the serving line(s) • Assures students do not unintentionally purchase a la carte items, minimize issues at point of sale • Schools have discretion how to identify these foods • Discretion depends on set up, age of children, etc

    49. Early adoption of breakfast requirements • Breakfast requirements are being phased in over several years • Designed to reduce operator burden • However, some SFAs may prefer to adopt changes to NSLP and SBP concurrently • SFAs must seek permission by States to implement new standards earlier than required • Serves as additional checkpoint to maintain nutritional integrity

    50. Existing Inventory (Frozen Fruit) • Relatively few items cannot be used in SY 2012-13 • Careful menu planning • Use in other programs (SFSP, Snack Program) • Frozen fruit without added sugar • Exemption for SY 2012-13 only • Applies to USDA Foods and commercially purchased products • SP 20-2012, issued Feb 24th